You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
125 K 4.3/5 (44 reviews)
Easy
2 IngredientsLast modified on: February 21th 2011
You will need:
3 
50 g 
Step by step recipe
Stage 1
It's better to separate the egg yolk from the white and put in the mixing bowl, tip sugar on top, and beat straight away.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 9 RDI=4 % | 50 RDI=5 % | 20 RDI=3 % | 410 RDI=20 % | 1,720 RDI: 20 % |
| Per 100 g | 9 RDI=3 % | 50 RDI=4 % | 20 RDI=3 % | 370 RDI=20 % | 1,560 RDI: 20 % |
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This recipe uses (among others)
Caster sugar
Like these other recipes: Little caramelized peach tarts, Apricot jam with vanilla, Gâteau Breton (Brittany butter cake), Household cake (Gâteau de ménage), Macarons (the original French macaroons) , ... See them all 357
Egg yolk
Like these other recipes: Lemon Confectioner's Custard, Crusty cockle tart, Jamaican cup, Béarnaise sauce, Spaghetti with smoked salmon, ... See them all 73
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